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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: rrufff who wrote (20344)	10/19/2007 10:03:24 AM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

Salt does bring out flavor and some is needed but most of the packaged foods go way overboard. I'm not a salt reducing freak to be honest even though I battle high BP. I don't go out of my way to eat salt either however. I make all of my own stocks and they need some salt to bring out the flavors but it really isn't that much. When I have to buy stock it's quite interesting to look at their sodium content which is off the scale. Emeril's stocks actually have less sodium content then most all of the low sodium stocks have if you ever need to buy some stock. I really don't salt my stock until it's a final product. If you boil it down to intensify it for your ingredient if it's already salted to perfection it will be like a salt lick in the boiled down version. That is why I salt as a last step in soups or whatever. In Emeril's and Paul's early cookbooks they gave the recipe for many of their spice mixes. Perhaps I should try and locate those and post them and folks can mix their own without the salt if they wish.